This Shanghai Pancake is usually served as after dinner dessert. It's usually paired with Tong Sui such as sago pudding, black sesame paste soup or peanut paste soup.
Shanghai Pancake Recipe
Ingredients
- 90 g flour, sifted
- 30 g rice flour, sifted
- 1/2 tsp baking powder, sifted
- 1 tbsp castor sugar
- 2 eggs, beaten lightly
- 180 ml water
- 1/4 tsp salt
- 1 cup oil for frying
Filling:
- 500 g red bean paste
Method
- To make the batter: Mix flour, rice flour, baking powder, castor sugar, eggs, water and salt together until smooth. Strain.
- Pour some batter into a non-stick pan, swirl to form into a pancake.
- Remove and spread with red bean paste filling, brush sides with batter, fold into half and seal.
- Prick with a tooth-pick and press out air.
- Heat up the oil, fry pancake until golden brown on both sides.
- Drain on paper towel.
- Cut into pieces and serve hot.